Coconut Curry

Ingredients

3 shallots, sliced

2 fresh Thai chilis 🌶 , thinly sliced

2 carrots, chopped

2 peppers 🫑, sliced

1 potato 🥔 cubed

1/2 cup pineapple 🍍 chopped 

1 Tbsp curry 🍛 

1 Tbsp sugar

1/2 tsp ginger

1/2 tsp salt 🧂 

1/4 tsp turmeric

1 can coconut 🥥 milk 🥛 

1 can evaporated milk 🥛 

2 cups 🐓 broth

1/4 cup fresh lime juice 

2 Tbsp peanut 🥜 butter 

1 cup fresh basil 🌿 leaves (or 1 Tbsp basil seasoning)

Instructions

Mix all ingredients in a large pot and bring to a boil

Lower heat and cook 30 mins 

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Red Curry Soup

1 tablespoon olive oil

1 white or yellow onion, diced

1 large red bell pepper, sliced into bite-size pieces

2 medium carrots, sliced into bite-size pieces

4 cloves garlic, minced

2 tablespoons minced fresh ginger

3 tablespoons Thai red curry paste

8 cups broth 

1 tablespoon fish sauce

1 (15-ounce) can full-fat coconut milk 

2 large handfuls fresh baby spinach

2 tablespoons fresh lime juice

Saute onion, bell pepper, and carrots until tender. 

Add the garlic, ginger, red curry paste and sauté for 3 minutes, stirring frequently.

Add the broth, fish sauce, stir to combine and bring to a boil.

Add the coconut milk, spinach, lime juice and stir gently until the spinach has wilted and the potstickers are tender.

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